IMG_9410this mooncake was a big hit in hong kong last year..
you know, the advertisement featuring singer kelly chxx?
i gave these away.. oh yes.. everyone loved it..
这款月饼去年在香港销售量爆灯。。
呐。。那个那个广告。。请了陈慧 x 助阵滴。。
这月饼做了后送人了。。大家都赞好吃!
试试哈

UPDATE: egg yolk in filling refers to SALTED egg yolk
更新:内陷的蛋黄是咸蛋黄

ingredients (makes sixteen 50g mooncake)

pastry skin
67g sugar
130g butter
22g egg
25g evaporated milk
252g cake flour
17g custard powder * please do not use instant custard powder

filling
2 large SALTED egg yolk (original recipe uses 4)
60g sugar
18g cake flour
18g custard powder * please do not use instant custard powder
18g milk powder
5g coconut cream powder
23g condense milk
30g egg
90g coconut milk
7g evaporated milk
45g butter, cut into small pieces

finishing
egg wash: 1 egg yolk + 10g egg ~ whisk together and sift once
sugar syrup: 20g sugar dissolved in 10g hot water

IMG_9411食材(可做 16个 50克月饼)

酥皮
糖 67克
黄油 130克
鸡蛋 22克
淡奶 25克
蛋糕粉 252克
卡仕达粉 17克 * 切勿使用即溶卡仕达粉

内陷
咸蛋黄 2大颗(原食谱用了 4颗)
糖 60克
蛋糕粉 18克
卡仕达粉 18克 * 切勿使用即溶卡仕达粉
奶粉 18克
椰子粉 5克
炼奶 23克
鸡蛋 30克
椰浆 90克
淡奶 7克
黄油 45克,切丁

收尾
蛋液:蛋黄一颗+蛋液 10克~拌匀、过筛一次
糖浆:20克糖融入于 10克热水

Directions/做法

IMG_9415– day 1: prepare filling ~ spray some chinese white wine (mei gwei lu chew) on salted egg yolk and bake it in preheated oven of 150 degrees C for about 10 mins or till the sides start to bubble. remove immediately and dice into small pieces. set aside
第一天:准备内陷~咸蛋黄喷上玫瑰露酒(或白酒)送入预热至 150摄氏度烤箱烤 10分钟,或直到边边起泡既可出炉。取出、剁碎待用

– mix sugar, flour, custard powder, milk powder and coconut cream in a bowl. add in condense milk, egg and half portion of coconut milk. mix well
糖、面粉、卡仕达粉和椰子粉混合。加入炼奶、鸡蛋和半份椰浆。拌匀

– add in the other half portion of coconut milk and all evaporated milk. mix well
加入剩余的椰浆和所有的淡奶、拌匀

– mix well add in butter ~ no need to mix
加入黄油~无需搅拌

– steam over high heat for about 15 mins. remove, and whisk immediately. add in diced salted egg yolk and blend well. place cling wrap directly over custard and allow to cool completely, then chill overnight
以大火蒸 15分钟。取出后,立马搅拌。加入剁碎的咸蛋黄,拌匀。将保鲜膜直接覆盖在卡仕达顶部待完全冷却后隔夜冷藏

– day 2: remove custard from fridge and knead it lightly. divide into 16 portions (c. 18-19g per portion). set aside
第二天:卡仕达从冷藏库取出略搓揉后分割成 16等份(约 18-19克一份)。待用

– prepare pastry skin. beat butter and sugar together till creamy. add in egg and evaporated milk. mix well
准备酥皮。黄油和糖打至蓬松状、加入鸡蛋和淡奶。拌匀

– add in flour and custard powder. mix well. cling wrap dough and chill for 30 mins
加入面粉和卡仕达粉。搅拌均匀。裹上保鲜膜,冷藏 30分钟

– divide dough into 16 portions (c. 30g per portion). roll each portion into a round disc with thinner sides. wrap a portion of filling into a portion of dough and seal seams well (if your skin cracks a little, just pinch the crack together then give it a gentle rub between your palms. i realised this helps to sooth out the cracks)
酥皮分割成 16等份(约 30克一份)。将面团擀成圆皮、面皮边缘薄些。面皮裹上一份内陷、封口捏紧(如发现饼皮有开裂的现象,可将其捏起,然后以双掌轻柔月饼。我发现这小动作可“变走” 裂痕 ~ 可别使劲揉哈!)

– dust mould and dough with flour, then press mooncake out onto baking sheet
模子和面团撒上少许面粉。面团放进模子,直接压出在烤盘上

– spray mooncake with a thin coat of water then bake in preheated oven of 250 degrees C for 5 mins. remove from oven, and brush a layer of egg wash on mooncake. cool for 10 mins
整形后的月饼喷上一层水,送入预热至 250摄氏度烤箱烤 5分钟。取出、刷上一层蛋液,冷却 10分钟

– brush another layer of egg wash onto mooncake, then return to bake in oven for 4 mins
再次刷上一层蛋液,送回烤箱烤 4分钟

– remove from oven and brush top with a layer of sugar syrup and bake for a final minute. cool and enjoy ~ no need to “return oil”
月饼从烤箱取出,刷上一层糖浆后,再续烤一分钟就大功告成啦。待凉即可享用 ~ 月饼无需回油


IMG_9413IMG_9414“福” mooncake mould can be purchased here
for 50g mooncake cases, please click here
stickers.. bought too long ago.. i suppose i grabbed it in tokyo
but i’m pretty sure you can get it easily on taobao
“福”字月饼模可在这儿淘一淘
50克月饼盒可参考这儿
粘贴纸估计是 N 年前在东京买滴。。不过我相信淘宝应该找得着

 

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(48) Comments

  • wanwantea (August 25, 2015)

    哇!!这也太太太厉害了!!水准超高的手艺!送我,送我Please~~

  • Yvonne Chan (August 25, 2015)

    Hi.. I have instant custard powder can I use for this recipe?

    From Yvonne

    • Victoria Bakes (August 25, 2015)

      Hi, i haven\’t had experience with instant custard powder but i googled on the ingredients. I would say i will not use it for this recipe. If you have vanilla pudding mix, it will be a better substitute since custard powder contains that vanilla flavouring. Hope this helps

      • Yvonne Chan (August 26, 2015)

        Thank for spending time to googled and explained.. appreciated.. 感恩

  • May Law (August 25, 2015)

    哇! 亲亲动手做月饼啦, 我的茶楼还没关上, 暂时只有看的份了!
    我山龟了, 只知道周润发, 不懂谁是叶润发叻, paiseh 啦。 嘻嘻。。。

  • Jasline @ Foodie Baker (August 25, 2015)

    The mooncake look so pretty! Feel like getting an additional mooncake mould… itcy hand!

  • Mui (August 30, 2015)

    I would like to ask what brand you use for the coconut cream powder and coconut milk,
    thank you!

    • Victoria Bakes (August 30, 2015)

      Hi Mui, i use santan brand coconut cream powder and ayam brand coconut milk. If i had access to freshly squeezed coconut milk, i\’d rather use it. Hope this helps

  • Yanting (August 30, 2015)

    Hi, i just tried making this but the filling is still very watery, even though I\’ve placed it in the fridge overnight. Is it because i left it in a bowl? Would you know what might be the problem? I portioned them in my ice cube tray now and is trying to freeze it so that i can wrap them in the pastry skin. Thanks!

    • Victoria Bakes (August 30, 2015)

      Hi Yanting. The first thing that come to my mind is your proportion may have gone wrong if you did steam this on high heat for 15 mins. It would have curdled for sure in a way or two. It sounds you have a custard sauce and i do not encourage using what you have frozen. Lets check to ensure your ingredients are all good, and then i suggest remaking a second and new batch. When steaming, you may like to keep checking every 5 mins just to ensure it is curdling up.. check every 5 mins, stir, cover and and continue steaming till time\’s up. Rem you need high heat. Hope this helps

  • Ivy (September 3, 2015)

    Hi Victoria, in the last step for custard making, blend in the diced salted egg yolks. Do you mean blend using the blender?

    • Victoria Bakes (September 3, 2015)

      No, just mix it into the custard

      • famebakers (September 4, 2015)

        Is the custard supposed to be soft or firm after baking like those lotus paste which is firm and easy to handle. Mine turn out soft (unlike those store bought).

        • Victoria Bakes (September 4, 2015)

          Yes, supposed to be somewhat like texture of lotus paste

  • famebakers (September 5, 2015)

    How do check if the custard is fully cooked and firm?

    • Victoria Bakes (September 5, 2015)

      I give it a stir mid time. U will see that it has start to firm up through stirring. It begins to look like mashed tofu

  • chloe (September 10, 2015)

    Hi Victoria. Just wondering. What\’s the reason for the very high temperature?? Also for egg wash you just brush the top and no need to brush the sides right? And to warm it up after a few days do we heat it in the oven on low temperature? Thanks for help. By the way have you posted recipie for homemade lotus paste before cos I can\’t seem to find it. Thanks again. Chloe

    • Victoria Bakes (September 11, 2015)

      Hi Chloe, apologies, but I don\’t have a very good answer to why the need for an initial high temperature, though we all know mooncakes need high temperature to bake i.e. 200 degrees C (though this is much higher). however, if you look at traditional baking time for mooncakes, it kind of levels out with this ~ high temperature, shorter baking time before removing to cool. the temperature helps to brown and firms the initial shape. most likely, i would also think it is the high usage of butter in this recipe. if you use too low temperature, the butter will start to melt. same logic as baking a croissant.

      and no, you never brush the sides of mooncake. only the top.

      this is the link for homemade lotus paste https://bakingintotheether.com/2015/07/27/homemade-golden-syrup-mooncake-filling/

  • chloe (September 11, 2015)

    Hi Victoria. Thanks for explanation and link. I don\’t know how to bake mooncake and just very curious. All your fillings look so good as always. Thanks chloe

  • KPK (September 14, 2015)

    How does the pastry skin like before put in the fridge for chill 30 min? Is it sticky?

  • Lannie Loke (September 15, 2015)

    Hi Victoria,

    Can I omit coconut powder??

    • Victoria Bakes (September 15, 2015)

      hi Lannie, you can, but it alters the aroma slightly

      • Lannie Loke (September 16, 2015)

        i made the fillings yday, found a packet of coconut milk powder lying in my pantry. However i used margarine instead of butter. Now I found that the fillings is a bit soft and sticky. Do you think the fillings is the correct consistency?

        • Victoria Bakes (September 16, 2015)

          No, it shouldn\’t be that way. It\’s soft but takes shape and definitely not sticky

  • Jess (September 15, 2015)

    Hi Victoria,

    Are the oven temperatures mentioned in your recipe based on a convection (fan-forced) or non fan-forced oven?

    Thanks

    • Victoria Bakes (September 16, 2015)

      Hi Jess, unless stated otherwise, my recipes are always based on ovens with conventional setting.i.e. Not fan forced

      • Jess (September 16, 2015)

        Hi Victoria,

        Thanks for your reply. Noted. I will keep this in mind when using your recipes.

  • chloe (September 16, 2015)

    Hi Victoria. For the egg yolk can I just use regular Chinese cooking wine instead of mei here lo Chew? Also will there be any hairline cracks upon baking. Sorry for so many questions but your moonies look so good and tempting. To store do you keep these room temp or in fridge. Thanks for help. Chloe

    • Victoria Bakes (September 16, 2015)

      Hi Chloe, yes, I have seen people using Chinese cooking wine without complaints. This mooncake after baking, does not leave a beautiful impression like those traditional mooncake. So do not feel disappointed if it isn\’t pretty. For any mooncake, u know how we have to remove it from oven after a few mins of baking right? If your hands can take the heat, and of course, this is not the right way of doing, clap the mooncake with your palm to bring it back to shape together. Well, that\’s what I do when they run out of shape (if any). Hope my trick helps u

  • Berry sweet baker (September 16, 2015)

    Hihi!

    I just tried making the custard, after steaming my custard is like soft pudding. I gave it a few stirs and the custard kinda fall apart doesnt resemble the texture of lotus paste, could i have overcook the custard? I am have placed custard in the fridge, so after chilling, i am suppose to knead the custard till it form a paste?

    • Victoria Bakes (September 17, 2015)

      U should be able to shape it into a ball very easily. Chill it, and try giving a few kneads to see how it goes. If u overcooked it, it should somehow become difficult to shape into a ball with some crackly lines

  • Carina (September 17, 2015)

    Hi Victoria

    Thanks for sharing this recipe. Mooncake taste great. This is my 2nd try and it is finally successful.. because I used instant custard powder the first time and it was a nightmare. May I suggest to add in the recipe (not to use instant custard)?

    Thanks and I really love this mooncake.

    • Victoria Bakes (September 17, 2015)

      That\’s great to hear. Thanks for letting me know Carina

  • grace wong (September 19, 2015)

    hi sifu i just baked this crispy custard mooncake n love it but wondering if we need to put it in the fridge or just leave it outside for keeping,

    thk u for your recipe

    • Victoria Bakes (September 19, 2015)

      Hello Grace, thanks for letting me have your feedback. me not sifu.. ;)… we learn together… ok.. with re storing. if you can finish the mooncakes within 2-3 days, keeping it under room temperature is fine. otherwise, please chill, and when you like to eat it, rebake at a low temp e.g. 100 degrees C for 8-10 mins to restore the crispiness. hope this helps

      • grace wong (September 19, 2015)

        thk u

  • chloe (September 23, 2015)

    Hi Victoria. I tried this over the weekend. The custard filling and pastry paired very well together. What a great combo! I had some hairline cracks but they close up upon cooling. You were right about this loosing shape upon baking but nevertheless I am so grateful to you for sharing this recipie. Am trying to make another batch before the festival,! Last minute rush.lol! Thanks again
    Chloe

  • Berry sweet baker (September 23, 2015)

    Hi, i just made these mooncakes and they received very good feedback! The kiddos esp love it becos of the buttery crust with custard. However, mine doesnt look as pretty like yours, the crust was crispy after baking but my crust turn a little crumbly and the custard wasnt so smooth like yours😔. Nonetheless, still thumbs up for this awesome recipe👍

    • Victoria Bakes (September 23, 2015)

      U r too humble 🙂 mine was also pretty crackly :D.. great to hear from u.. and thanks for letting me know

  • dami1025 (September 26, 2015)

    Hi Victoria,
    I\’m making this recipe right now. However the pastry skin is very easily crumbe, like a cheesecake crust. If I dont use my hand to form it into a ball, it doesn\’t stick together. Should I add more liquid to stick the skin together, they are resting in the fridge now.

    Thank you,
    Ami

    • Victoria Bakes (September 26, 2015)

      Hi Ami, the dough should not be crumbly. If you have made pineapple shortbread before, this has the same consistency. Presumably the weight of all your ingredients, esp flour, is accurate, it could mean your flour has a high liquid absorption ability. But still, it shouldn\’t turn out to be so crumbly. The current batch in your fridge unfortunately is not going to see you through this bake as you will not be able to wrap your mooncake.

      I suggest you make a new batch, then add in flour in batches, maybe one third, another third, then knead and estimate how much more flour u need. That maybe better than increasing liquid.

      Hope this helps.

      • dami1025 (September 26, 2015)

        Thank you very much Victoria for getting back to me 🙂 I think I may have messed up my flour as I ran out of All purpose flour I added corn flour and bread flour to the batch. I saved the filling and bake the skin dough as cookie so I can use them for cheesecake crust in the future. I\’ll try the recipe again. Thank you!

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